i'm on a squash kick, and i think that's kind of a weird kick to be on.
before Chin and I got married, i hated squash.
hate as in i'd rather go play soccer with squash and use it as the ball.
or go use a squash for target practice.
it was that bad.
but now there's something wrong with me.
squash is delicious. and it's not hard to make even in the slightest!
i loved this recipe, because risotto is a special treat for us.
it's relatively hands on, much more so than regular rice, and on weeknights stirring something for 25 minutes doesn't cut it for me.
but it's unbeatable.
creamy, garlicy, a little sweet from the squash, salty from a little bacon, and the sage makes it taste like Christmas.
and i don't know about you, but I could eat anything that tastes like Christmas.
but it's our favorite, and Chin asks me almost every week if we can have risotto.
so his wish (and yours after i share this recipe- trust me) is my command.
Butternut Squash & Sage Risotto
adapted from fine cooking
1 quart (4 cups) Chicken broth
1/2 cup white cooking wine
2 tbsp. olive oil
10 large fresh sage leaves
4 slices bacon cut into thirds
2 medium shallots, minced
2 cups diced butternut squash
1 1/2 cups arborio rice
1/2 cup grated parmigiano reggiano
salt and pepper to taste
Combine the chicken broth and cooking wine in a small saucepan and put over medium heat.
In a medium saucepan, heat the olive oil over medium heat.
Add the sage leaves and fry, turning once until they've turned dark green, but do not let brown.
With tongs, transfer to a plate covered with a paper towel. Put the bacon strips in the saucepan and cook until browned, then transfer to the plate with the sage.
Add the shallots to the saucepan and cook, stirring with a wooden spoon until softened. Add the squash and rice and cook, about 1 minute. Pour about 1 cup of the hot broth mixture (enough to cover the rice), and cook, stirring, until the broth is mostly absorbed. Add another cup of broth and repeat the cooking process. Add more broth when the previous addition is absorbed, until all the broth has been used.
Set aside 4 sage leaves for garnish. Chop the remaining sage leaves and the bacon into the cooked risotto. Stir in the parmigiano and season with salt and pepper. Pour into bowls and garnish each with a sage leaf.